Effects of Harvest Maturity on Storability, Ripening Dynamics, and Fruit Quality of ‘Geneva 3’ Kiwiberries

Maturity at harvest is an important determinant of fruit quality in kiwiberry [ Actinidia arguta (Siebold & Zucc.) Planch. ex Miq.], a climacteric that harvested after reaching physiological maturity but not yet ready-to-eat ripeness. Although recommended cultivar for commercial producers the northeastern United States ‘Geneva 3’, no published research exists regarding and postharvest practices this variety. In study, conducted across two seasons, 3’ kiwiberries were range mean maturities (6.5, 8.0, 10.0°Brix), held cold storage various durations (4, 6, 8 weeks), then ripened room temperature. At regular time points during ripening (0, 3, 9, 12 days), visual was assessed, measurements taken soluble solids content, dry matter firmness as means characterizing quality. Results show berries 6.5°Brix largely became visually unacceptable under conditions resulted lower overall fruit. Harvesting 8.0°Brix high-quality amenable to storage, such enhanced by delaying 10.0°Brix. Fruit 4 weeks found be acceptable consumption for, on average, 3-day window temperature days. After 6 consumability shortened ∼2 days, starting 3 days fresh eating. summary, results indicate harvesting produces with greatest storability (at least storage), longest peak consumability, highest quality, while mitigating risks associated leaving physiologically mature ripen further field.